That would not be a good substitution.
Serve red wine with strawberries in it. It will leave a clean and healthy balance At least that is what my grandmother told me.
Depends on if you want to serve both red and white wine and/or champagne.
A bitter white wine works better with turkey. Remember, red with beef and white with fish or poultry.
Red wine would be better with beef and white would go with pork.
I would serve a nice, crisp white wine with ham to complement its succulent taste. For example, this Christmas I'm serving a honey baked ham and with it some Vinho Verde (http://www.jmftwinvines.com/about-twin-vines-wine.HTML) which is my absolute favorite type of white wine.
probably white because its better than red.
Not really no. Adding red wine is more of a variation of beef stew, the wine is an option of the chef preparing it. Beef Bourguignon is a French beef stew with red wine in the recipe.
White wine would typically be served with chicken, unless it has ben prepared with a lot of spices.
You should serve white zinfandel (which are more of a pink color than white) chilled. The sweetness comes out in the wine if it is chilled for a few hours. Red zinfandel should be severed at room temperature the same way you would serve any red wine.
I have done so and it tasted quite good but didn't give the depth of colour we have come to expect from said sauce You can use white wine even if the authentic Italian recipe calls for red wine because it wroks well with red meat. If you are using a while wine, chose a good one from the reagion where the recipe is from. In this case Bologna in the region of Emilia.
White wine is usually the staple wine to serve with chicken. It is less sweet than red wine and has a very crisp consistency which makes it perfect for any poultry dish. I recommend Vinho Verde (http://www.jmftwinvines.com/about-twin-vines-wine.html) it's a sparkling wine from Portugal and absolutely delicious.